15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME

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1 15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME

2 INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered straight into your mailbox. You will never miss a recipe again! :) As a valued subscriber, please enjoy this complimentary e-cookbook which includes 15 of our top recipes. For more tips and photos, click the headings to be redirected straight to the blog post. Happy cooking! Sam Ahead of Thyme COPYRIGHT 2017 AHEAD OF THYME

7 EASY TOMATO BRUSCHETTA WITH BALSAMIC GLAZE 1 cup tomatoes, pitted and diced (about 4 roma tomatoes) 1/4 cup red onion, diced (about 1/4 red onion) 2 cloves garlic, minced 5 fresh basil leaves, chopped 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup balsamic vinegar ½ loaf of French baguette, sliced into ½ inch slices 2 tablespoons olive oil 1/2 teaspoon garlic powder Tomato Mixture: In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but it is recommended to bring out all the flavours). Balsamic Glaze: 1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half. 2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat. Make the Bruschetta: 1. Preheat your oven to 350 degrees. 2. In a small bowl, combine the olive oil and garlic powder. 3. Brush the top side of each baguette slice with the olive oil mixture. 4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown. 5. Top each slice with a spoonful of the tomato mixture. 6. Drizzle the balsamic glaze onto each bruschetta and serve.

8 FIRST COURSE

9 CREAMY CAULIFLOWER AND GARLIC SOUP 2-3 tablespoons olive oil 1 head of cauliflower, cut into florets 1 medium onion, diced 5 cloves garlic, peeled whole 3 cups vegetable stock (or chicken stock) 1/2 cup half and half cream 1/3 cup of freshly grated Parmesan cheese salt and pepper, to taste Optional Toppings: fresh thyme leaves Parmesan cheese cream (drizzle) olive oil (drizzle) 1. Heat olive oil in a large stockpot over medium heat. 2. Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes). 3. Add stock and reduce the heat to mediumlow and simmer for about 20 minutes or until the cauliflower florets are soft and tender. 4. Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot. 5. Stir in the cream and Parmesan cheese and simmer for 1-2 minutes. 6. Season with salt and pepper to taste. 7. Top with optional toppings and serve immediately.

15 ALMOND-CRUSTED HALIBUT WITH LEMON GARLIC BUTTER Lemon Garlic Butter: 1/2 tbsp. garlic, minced 1/2 tbsp. fresh lemon juice 1/2 tsp. lemon zest 1/8 tsp. salt 1/8 tsp. ground black pepper 1/4 cup butter, unsalted (at room temperature) Halibut: 2 fresh halibut fillets 2 tbsp. lemon garlic butter (as per recipe set out above) salt and pepper, to taste 3 tbsp. ground almonds 1. Preheat oven to 400 F. Place the halibut fillets on a lined baking tray and set aside. 2. n a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed. Add the butter and continue to blend until fully combined. 3. Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top. 4. Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it. 5. Bake the halibut for 5 minutes. 6. While the halibut is still in the oven, change the oven to broil on high. Continue to cook for 5 more minutes. 7. Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.

16 SIDE DISHES

17 CREAMY GARLIC MASHED CAULIFLOWER 1 medium head of cauliflower, cut into florets 2 tbsp. butter 2 cloves garlic, chopped into quarters 3 tbsp. milk 1/4 cup grated Parmesan cheese 1/4 tsp. salt 1/8 tsp. ground black pepper chives or rosemary for garnish (optional) 1. Bring a pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. 2. Meanwhile, heat butter in a frying pan over medium heat. Saute the garlic for about 2 minutes until soft. Set aside. 3. When the cauliflower is cooked, remove from heat and drain. 4. In a food processor, add the cooked cauliflower, sautéed garlic and the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Puree until smooth. 5. Serve hot and sprinkle some chives or rosemary on top.

18 OVEN-ROASTED CORN ON THE COB 1/4 cup unsalted butter, softened 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 cobs of corn, peeled 1. Preheat oven to 350 F. 2. In a small bowl, cream together the butter, garlic, salt and pepper. 3. Spread the butter mixture over each corn. 4. Wrap each corn in aluminum foil and place on a baking sheet. 5. Roast for 40 minutes, turning halfway. 6. Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes. 7. Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

21 CLASSIC FRENCH MACARON WITH VANILLA BUTTERCREAM FILLING Macaron Shells: 3/4 cup almond flour 1 cup confectioners' sugar 2 large egg whites, at room temperature 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract Vanilla Buttercream Filling: 1/4 cup unsalted butter 3/4 cup and 2 tablespoons confectioners' sugar 1 teaspoon milk 1/2 teaspoon pure vanilla extract Macaron Shells: Combine almond flour and confectioners' sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form. Add vanilla and beat on high for another 30 seconds. Fold in dry ingredients and repeat until mixture is smooth and shiny and begins to run a little but not too runny. Think lava consistency. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin. Preheat oven to 325 F. Bake for minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely. Vanilla Buttercream Filling: Using a hand mixer or a stand mixer, cream butter until soft and smooth. Add powdered sugar, milk, and vanilla and mix until light and fluffy.![u]make the Macarons[/u]: Transfer the buttercream filling into a piping bag with a round tip. Pipe a swirl of filling on half the cookies. Sandwich cookies together with the remaining halves.

22 NUTELLA FERRERO ROCHER MOUSSE CUPS 1/2 cup cream cheese, softened 1/3 cup nutella 1/2 tsp. vanilla extract 2/3 cup heavy cream or whipping cream 1 tbsp. granulated sugar 1 tbsp. cocoa powder, unsweetened ferrero rocher chocolates (optional) raspberries (optional) 1. In a large bowl, use a hand mixer and cream the cream cheese to get it light and fluffy. Next, add the Nutella and vanilla extract and continue to mix until everything is fully blended. 2. In a separate smaller bowl, whip the cream using your hand mixer set on low-medium until you form soft peaks. Add the sugar and cocoa powder and set the mixer to high and continue to whip until you have stiff peaks. 3. Gently fold the whipping cream mixture into the Nutella/cream cheese mixture until everything is fully combined and there are no streaks. 4. Pipe the mousse into serving cups. 5. Refrigerate for at least 2 hours to let the mousse set.

23 THE BEST SOFT AND CHEWY PEANUT BUTTER COOKIES 1 cup creamy peanut butter 1/2 cup butter, softened 1/4 cup granulated sugar 3/4 cup packed brown sugar 1 large egg 1 tablespoon vanilla extract 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1. Preheat the oven to 350 F. 2. In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy. 3. Add the egg and vanilla extract and continue to mix until fully combined. 4. In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer. 5. Roll the dough into 1 inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern. 6. Bake for 8 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.

Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries

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